- 4 potatoes – peeled and cubed
- 1 1/2 cups chicken broth
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- ground black pepper to taste
- 1 tablespoon chopped onion
- 1/8 teaspoon dried dill weed
- 1 tablespoon all-purpose flour
- 1 cup milk
- In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
- Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
- Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
- Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.